Chocolate Chip Sandwich Cookies with Oreo Buttercream

Chocolate Chip Cookie Sandwiches with Oreo Buttercream

Chocolate Chip Cookie Sandwiches with Oreo Buttercream Frosting [VEGAN] | Seitan Beats Your Meat

These chocolate chip cookie sandwiches are filled with cookie frosting and rolled in sprinklesgreat anytime you need sugar on sugar on chocolate. If you really wanted to take them over the top, freeze bits of cookie dough and add them to the frosting with the cookie crumbles.

Chocolate Chip Cookie Sandwiches with Oreo Buttercream

Chocolate Chip Sandwich Cookies with Oreo Buttercream
 
Prep time
Cook time
Total time
 
Vegan chocolate chip cookies filled with Oreo buttercream
Author:
Recipe type: Dessert
Cuisine: Vegan
Serves: 12-16
Ingredients
  • 1/2 cup canola oil
  • 1/2 cup sugar
  • 3/4 cup brown sugar
  • 
1/4 cup applesauce
  • 
2 tablespoons non-dairy milk
  • 1 teaspoon vanilla extract
  • 
2 1/4 cups flour
  • 
1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2/3 cup chocolate chips
  • 1/4 cup non-hydrogenated vegetable shortening
  • 
1/4 cup non-hydrogenated margarine
  • 
2 cups powdered sugar
  • 2 tablespoons non-dairy milk
  • 1 teaspoon vanilla extract
8 Oreo or Oreo-like cookies, chopped and crumbled
Instructions
  1. Preheat oven to 350°F. Line 2 cookie trays with silicone baking mats or parchment paper.
  2. Combine canola oil, sugar, brown sugar, applesauce, non-dairy milk, and vanilla extract in a large mixing bowl. Stir until mixed.
  3. Sift in the flour, baking soda, and salt. Stir until almost combined, then add the chocolate chips and mix until the chips are evenly distributed.
  4. Take 2-3 tablespoon-sized portions of cookie dough and drop on the cookie sheets, evenly spaced. Bake an even amount of cookies (for 2 halves for each sandwich cookie). Press down slightly and bake for 12-14 minutes. Let cool.
  5. In the meantime, prepare the frosting. Combine the shortening and margarine in a large bowl or stand mixer. Whip with a paddle attachment, an electric hand mixer, or by hand. Gradually add the powdered sugar, mixing after each addition. Add the non-dairy milk and vanilla extract. Continue whipping until fluffy, 5-6 minutes. Fold in the Oreo cookie crumbles.
  6. To assemble the cookies, spread a spoonful of frosting on one cookie half. Top with another cookie half. Pour the sprinkles in a bowl, then roll the edges of the cookie sandwiches in the sprinkles so they stick around the edges. Enjoy!

The Vegan Cookie Connoisseur is coming out in less than 2 weeks (but you can get it now)!

The chocolate chip cookie and buttercream frosting recipes are adapted from the Soft Baked Chocolate Chip Cookie and Basic Buttercream Frosting recipes in The Vegan Cookie Connoisseur. The publisher, Skyhorse Publishing, Inc., is releasing a new, paperback version of the book that comes out on June 7th, 2016! You can now purchase (no more waiting for a pre-order!) the book on Amazon HERE. Find out more about the book in a former blog post here.

The Vegan Cookie Connoisseur

 

Kelly Peloza is the blogger and photographer at Seitan Beats Your Meat, and the author of two vegan cookbooks: The Vegan Cookie Connoisseur, and Cheers to Vegan Sweets.

She lives in Chicago and runs a photography business called Kelly Peloza Photo.

1 Comment

Leave a Reply